Buckwheat Waffles

The fluffiness of these waffles is greatly enhanced by whipping the egg whites and folding them into the waffle batter. The whipped egg whites also help to provide structure for the waffles. You can skip this step, but the result will be a little more dense.

When whipping egg whites it's important that everything that touches the egg whites is very clean. Even the smallest amount of fat, butter, or egg yolk can interfere with the whip-ability (is that a word?) of the egg whites. So make sure you separate the eggs carefully, and remove any specks of egg yolk that may have wandered into the whites (it's easiest to do that with a large piece of egg shell).

You can substitute the plain yogurt and milk combination with buttermilk.

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Makes 8 to 12 waffles, serves 4 to 5


  • 1 1/2 cups buckwheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • Pinch of cinnamon
  • 2 eggs, separated, plus 2 additional egg whites for extra lightness
  • 2 Tbsp sugar
  • 1 cup milk (low fat or regular)
  • 1/4 cup water
  • 1 cup plain yogurt
  • 1/2 cup (1 stick) butter, melted
  • Extra pats of butter for serving
  • Heated maple syrup for serving
  • Berries for serving



1 Turn on your waffle maker, with the setting on medium. In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, and cinnamon.

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2 Place the egg whites in a medium bowl and beat with a hand mixer or egg beater. Sprinkle in the sugar as you beat the egg whites.  Beat egg whites until you have soft peaks.

3 In a medium bowl, whisk together the egg yolks, the melted butter, yogurt, milk, and water.

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4 Pour the yogurt/milk/butter/egg mixture into the buckwheat flour mixture and stir until just combined. It's okay if it's a little lumpy. Fold a third of the beaten egg whites into the batter until completely incorporated. Gently fold the remaining beaten egg whites into the batter until just combined, and there are no streaks of egg whites. Be gentle so that you do not deflate the egg whites too much.

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5 When your waffle maker is ready, working in batches, pour or spoon the batter into the wells, until they almost come to the edge. You will know if you've over-filled it because the batter will spill out of the waffle maker. No harm done, but it's a little messy. I like to grease the inside of my waffle maker with a little butter, to help make it easy to remove the waffles. Cook until the waffle maker indicator indicates that the waffles are ready, or wait until steam stops rising out of the waffle maker. Gently pull the waffles out with a fork.

As you make the batches, the batter may thicken while it sits. If you want, thin it out a bit with some water.

Getting the right balance of doneness is key here. Lightly browned means the waffles will be fluffy, but not crisp. Dark brown means the waffles may be crispy, but a little dry inside. It depends on your preference and your waffle maker. You may need to experiment with a few test waffles to see what works best for you.

Serve with pads of butter, warmed maple syrup, and fresh berries.


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  • Stacy


    These waffles are DELICIOUS!!!! Yes, a little of extra work, but sooooo worth it!

    My obsession is waffles, being on a Candida diet makes food choices very challenging, but you gave me back something I love! Since i can’t have sugar I subbed stevia and topped it yogurt, almonds and a little cinnamon.


  • Wynee

    Look no further! These are the absolute lightest buckwheat waffles I have ever eaten. I made it as directed. I would suggest making half of the recipe if you are not a large family. Mine made four generously sized waffles. Thanks so much.


  • Barb

    Great flavor! However, I didn’t have yogurt so used milk and whey, which probably made the batter too thin and it stuck to the waffle maker. The texture was very soft and cake like, but I’d try it again and just add more buckwheat.

  • paws

    Yummy! Thanks for this recipe.

  • Hillary

    I love these waffles! They are a lot of work (and bowls) but worth it for flourless, crispy waffles. It makes so many that I can freeze some and eat throughout the week. Thank you.

  • Vashti

    My daughter is in an elimination diet and I swapped out the milk and yoghurt with rice milk, Nuttelex (margarine) instead of butter and egg replacer for eggs and the recipe was still great and enjoyed by whole family. Thank you.

  • Tannaz

    Just made these, with a few little tweaks (lemon zest, vanilla, brown sugar). They were really delicious, and had a kind of mature flavor profile. My gluten-sensitive dining companion felt very indulged!


  • Natasha of Natashaskitchen.com

    These are our favorite buckwheat waffles! Thanks so much for sharing such an amazing recipe! Pinned and shared on my facebook page! Check out the FB post here. My readers are loving it! :) http://on.fb.me/1o4fMZa

  • Julie

    Wow, I can’t believe how tasty waffles with buckwheat can be. 1st time I’ve cooked with it. Love it! I used blueberry yogurt and it was delicious.

  • Donna

    I used Greek yogurt (without thinning it) with great results. Now I’m thinking of trying these with some mashed banana stirred into the mix.

  • violingirl

    Hi, Just wondering if you think Greek yogurt would work (it’s generally all I keep in the fridge) or if the fat content would be too high and affect texture?
    I just tried a different GF waffle recipe this morning (wish I had found yours first) that really only tasted of salt and didn’t have any of these wonderful wholesome ingredients. will give this one a go this weekend! :)

    • Elise

      I think the issue with Greek yogurt is its thickness. So if you water it down enough so that it resembles regular yogurt, you should have no problem using it in this recipe as a substitute for plain yogurt.

  • Donna

    These were wonderfully light! As for noted substitution “You can substitute the plain yogurt and milk combination with buttermilk.” does the yogurt/milk combination include the water? Thank you for a great recipe, Donna

    • Elise

      Great question Donna. I think it would work either way, honestly.

  • Judi

    I made these for breakfast on Sunday. Not only was the first time I’ve eaten anything made with buckwheat flour, it was the first time I’ve made Belgian waffles. MAN, were these good! The most finicky eater in the house (our 7 year old) even asked for more and all three of the kids (my 2 year old included) didn’t want syrup on them! I had some left over and they were just as great being reheated under the broiler for a few minutes. Thanks for the great recipe!

  • Kathy

    These were fantastic! Thank you so much for the recipe :). I served them with a simple peach sauce and everyone seemed to love them.

  • Leanne

    Absolutely Amazing!!!! The only thing I changed was substituting the sugar for honey… Thank you so much for sharing! It’s a great break from nut flour when baking without gluten. Great job!!!


  • mel

    This makes me think of the delicious savory buckwheat crepes I had in France

  • Pat Strothman

    I love buckwheat. Do you have a recipe for making the noodles from scratch? Do I just follow my normal noodle recipe of flour and eggs?

    • Elise

      I think buckwheat noodles usually have some regular wheat flour in them so that they have enough structure to hold their shape as noodles. No idea about making them though.

  • Diane

    This recipe took a bit more effort than a standard waffle recipe, but it is so worth it! I was running low on yogurt so I substituted with 1/2 c sour cream.

    They were so delicious, I could have eaten them plain!

    And they freeze beautifully! I pulled them from the waffle maker after they were crisp, but before they got crunchy. After cooling on a rack, I wrapped them in parchment paper and put them in a zip lock.

    This morning I heated them in the toaster oven, and they came out perfect. Thank you very much for this gluten free recipe! It’s a winner!

  • Teresa

    Made these last Friday for supper. They were a big hit. That touch of cinnamon is very nice. I used a waffle maker with five heart shapes forming the waffle. It’s fairly shallow. The waffles came out more tender than crisp. Next time I think I’ll use the round one that we have. It’s deeper and I think will produce crisper waffles.

  • Amanda

    Hi Elise — Just wondering if you used dark or light buckwheat flour for these? It looks like dark, but wasn’t sure if either works. Thanks!

    • Elise

      There’s a choice? I’ve used up the package and thrown it out. The next time I buy some I’ll check.

  • Christine

    Elise, what waffle maker did you end up getting? I’m in the market for one and am taking suggestions! :)

    • Elise

      I haven’t bought one yet. I’m borrowing both my parents’ old Belgian waffle maker (no longer made) and a friend’s Calphalon waffle maker. I like them both. Still trying to decide if I want two wells or four. I’m thinking about the AllClad 2 well one, at Williams Sonoma.

      • Lisa

        I have bought some expensive waffle irons, but the one we like best: Presto 03510 FlipSide Belgian Waffle Maker. It is not expensive and makes the best waffles.

  • sawsan

    buckwheatvis not available for me can i
    I use ground qinoa instead of it?

    • Elise

      Great question. No idea. If you try it, please let us know how it turns out for you!

  • Mike Ryan

    Just made these this morning. They were delicious, even my notoriously picky three-year-old ate them. Finding a waffle/pancake recipe that is gluten free and delicious is awesome.

    The one question I have is if you can suggest an non-dairy alternative to the milk and yogurt (or buttermilk)? My wife’s eliminated gluten and dairy from her diet. I can easily substitute coconut milk for the milk, but I’m not sure cultured coconut milk has the same acidity that the yogurt has.

    • Elise

      Hi Mike, your guess is as good as mine on that one. Maybe some almond milk with a little vinegar or lemon juice?

    • Marjy

      I’ve effectively used cultured coconut milk to replace buttermilk in everything from pancakes to cornbread.

  • Judith

    Can you make pancakes with this recipe?

  • Mark Anderson

    This is a great recipe–full-flavored and surprising light. (I’m eating them now.) The grand-kiddies think I’m a great cook, but I’m just following the instructions.

  • Hannibal

    Unfortunately I have also learned the hard way that anything cooked with buckwheat flour needs to have heat reduced by at least ten degrees and for pancakes 15 degrees. That flour carbonizes very fast, so less heat for a slightly longer cooking time will reduce the carbon and give you a nutty dark brown flavor. Buckwheat is now a superfood and you still can get some of the non-GMO flour that is much tastier and healthier for you than the GMO. If it has Monsanto on it, it’s the GMO flour even if doesn’t say so on the bag.

  • Celeste Quinn

    Terrific. Why is buckwheat relatively unknown in the US? Elise, please share some more ideas re buckwheat, in particular, noodles. Thanks for all you share here. Best to your family and friends.

    • Pmarie

      It is not common, but I don’t believe it’s almost unknown in this country. I think it may have been used by pioneers, buckwheat grows wild and perhaps it was a substitute when flour was unavailable. Growing up in the 60’s ‘pancake houses’ were the thing for families, when there weren’t fast food places on every corner as now. Every pancake place served buckwheat, and my Mom would often fix them at home.

      • Elise

        Buckwheat used to be much more common in this country. You can find plenty of recipes in old cookbooks. According to Wikipedia, “The cultivation of buckwheat grain declined sharply in the 20th century with the adoption of nitrogen fertilizer that increased the productivity of other staples.”